I just got a case of fresh raspberries. An entire case. The first thing I did? Promptly ate one carton by myself. The second thing? Started making this raspberry cake in the slow cooker. It’s not a regular cake like the kind you have on your birthday with candles. It’s more of a lava cake or a pudding cake…if you’re familiar with that term. It starts with a simple egg-free batter and then you top with boiling hot water. A couple of hours later the batter cooks and floats to the top and under the cake there’s a pudding-like sauce. It’s an amazing dessert and absolutely must be topped with whipped cream or vanilla ice cream. I love the sweetness of the brown sugar paired with the tart raspberries. I know you will too!
What’s better than fresh raspberries? Fresh raspberries in a cake! Specifically this warm and gooey slow cooker vanilla pudding cake that’s topped with whipped cream.